BANGKOK, 5 May 2015 – Success of Thai researchers in improving popped rice as container of essential oil could add high value to the normal rice karnels, Asst.Prof.Sanong Ekgasit, a researcher from Chulalongkorn University revealed.
Asst.Prof.Sanong said the internal porous structure of the rice kernels provides higher capacity to keep essential oils inside and gradually release their aromas for three months. When the oils run out, the popped rice can naturally biodegradable with no harms to the environment.
The aromatic popped rice is now sold in ready-to-use packets which can be placed at different places such as wardrobes and cars. Researchers have plans to add a wider range of essential oils into the popped rice, hoping to meet different tastes of customers.
The innovation and development of the aromatic popped rice are supported by the Office of the National Research Council of Thailand. It is selected to be one of Thai innovations to be displayed at the 26th International Invention and innovation Exhibition 2015 in Kuala Lumpur, Malaysia during 21-23 May.
